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Norman's Restaurant Review: Foodies know Norman Van Aken's “New World Cuisine,” a term he coined to describe his unique blend of ingredients from Latin America, the Caribbean, southern U.S. and Asia. Van Aken closed his eponymous South Florida restaurant, and the Central Florida Norman’s at The Ritz-Carlton Orlando, Grande Lakes, gives fortunate diners a taste of his celebrated cuisine. The menu may feature starters such as fried green tomatoes with escabeche spiced mayo and queso fresco, Key West shrimp ceviche, and beef tartare with plantain chips and cilantro chimichurri. Entrées can range from pork "Havana" with smoky plantain crema and mole to chimichurri rojo New York strip steak, and serrano-crusted sea bass with chorizo-saffron risotto. A tasting menu is available as well, featuring amuse-bouches and the likes of octopus salpicon, Thai barbecued plantation quail, and sweet plantain soufflé. The dining room features a dramatic 10,000-bottle wine vault built in its center. Van Aken is not often in the kitchen, but his disciples deftly re-create his dishes.